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| Author | : Karen Jane Elliott |
| Publisher | : |
| Total Pages | : |
| Release | : 2004 |
| Genre | : COOKING |
| ISBN | : 9780895874719 |
A Taste of Virginia History features 120-plus restaurants and 300-plus recipes that will satisfy your appetite for the best the state has to offer.
| Author | : Debbie Nunley |
| Publisher | : John F. Blair, Publisher |
| Total Pages | : 0 |
| Release | : 2004 |
| Genre | : Cookery, American |
| ISBN | : 9780895872937 |
| Author | : Walter Staib |
| Publisher | : Grand Central Publishing |
| Total Pages | : 304 |
| Release | : 2019-05-07 |
| Genre | : Cooking |
| ISBN | : 1538746670 |
The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.
| Author | : |
| Publisher | : Favorite Recipes Press (FRP) |
| Total Pages | : 190 |
| Release | : 2000-01-01 |
| Genre | : Cookery |
| ISBN | : 9780967387406 |
| Author | : Krista Gallagher |
| Publisher | : Mascot Books |
| Total Pages | : 0 |
| Release | : 2012-08 |
| Genre | : Cooking |
| ISBN | : 9781620860458 |
"Virginia Tech has the largest collegiate dining program in America. Close to 20,000 students subscribe to the meal plan each year. The University has received prestigious awards for its sophisticated on-campus cuisine. In 2012, Virginia Tech will unveil Turner Place, a one-of-a-kind dining facitilty that will... raise the bar even higher. Off campus, the restaurant scene is just as vibrant. Downtown Blacksburg is packed with long adored establishments as well as hip and trendy eateries. Food has become a large part of Hokie pride. This cookbook is your opportunity to experience A TASTE OF VIRGINIA TECH in your own home." -- page 4 of cover.
| Author | : Walker Elliott Rowe |
| Publisher | : Arcadia Publishing |
| Total Pages | : 136 |
| Release | : 2009-09-23 |
| Genre | : Business & Economics |
| ISBN | : 1614231079 |
A fascinating history of Virginia wines, documenting the wine industry's very foundation in this state. Go beyond the bottle and step inside the minds, and vines, of Virginia's burgeoning wine industry in this groundbreaking volume. Join grape grower and industry insider Walker Elliott Rowe as he guides you through some of the top vineyards and wineries in the Old Dominion. Rowe explores the minds of pioneering winemakers and vineyard owners, stitches together an account of the wine industry's foundation in Virginia, from Jamestown to Jefferson to Barboursville, and uncovers the fascinating missing chapter in Virginia wine history. As the Philip Carter Winery motto explains, "Before there was Jefferson, there was Carter. " Rowe goes behind the scenes to interview migrant workers who toil daily in the vineyards, makes the rounds in Richmond with an industry lobbyist and talks shop with winemakers on the science and techniques that have helped put the Virginia wine industry on the map. Also included are twenty-four stunning color photographs from professional photographer Jonathan Timmes and a foreword by noted wine journalist Richard Leahy.
| Author | : Thomas R. Callaway |
| Publisher | : |
| Total Pages | : 111 |
| Release | : 2004* |
| Genre | : Cooking, American |
| ISBN | : |
| Author | : Virginia C. Johnson |
| Publisher | : Arcadia Publishing |
| Total Pages | : 208 |
| Release | : 2021-08 |
| Genre | : History |
| ISBN | : 1467146897 |
Honeybees have been a part of Virginia's history since they arrived with the first European colonists. They were Jamestown's valuable addition and a Civil War soldier's sweet if painful temptation, and they served as homefront heroes when the world wars caused sugar shortages. In recent years, mead has seen a resurgence along with beekeeping and has claimed a place as a craft beverage in the Commonwealth. Join author Virginia Johnson to hunt escaped swarms flying wild in the forests, visit modern-day observation hives and follow the mead path across the Commonwealth for a taste of history.
| Author | : Debbie Nunley |
| Publisher | : Blair |
| Total Pages | : 260 |
| Release | : 2001 |
| Genre | : Cooking |
| ISBN | : 9780895872456 |
From a list of over 200 dining establishments in Ohio, Debbie Nunley and Karen Jane Elliott have selected approximately 100 restaurants for the second volume of the popular A Taste of History TM series. The authors focus on restaurants of significant historical interest. Some of these are inns, taverns, and roadside hostelries that have been in business for many years at the same site. Others -- former doctor's offices, mills, firehouses, and barns -- have been converted from other uses but still retain their original flavor.In addition to capturing the historical ambience for the reader, this guidebook serves as a cookbook. Each entry includes two or three recipes from the featured restaurant, so readers can reproduce their favorite dishes. There is something here to suit everyone, whether their taste runs to haute cuisine or simple country fare.
| Author | : William C. Davis |
| Publisher | : Stackpole Books |
| Total Pages | : 268 |
| Release | : 2003 |
| Genre | : Confederate States of America |
| ISBN | : 9780811700184 |
"[Hardtack was] positively unsuitable fodder for anything that claims to be human...and I think it no exaggeration to say that any intelligent pig possessing the least spark of pride would have considered it a pure insult to have them put into his swill." (Wilbur Fisk, Civil War soldier). We know the uniforms they wore, the weapons they carried, and the battles they fought, but what did they eat and, of even greater curiosity, was it any good? Now, for the very first time, the food that fueled the armies of the North and the South and the soldiers' opinions of it--ranging from the sublime to just slime--is front and center in a biting, fascinating look at the Civil War as written by one of its most respected historians. There's even a comprehensive "cookbook" of actual recipes included for those intrepid enough to try a taste of the Civil War.
